I have another quick, easy and oh so YUMMY recipe to share with you... I also took this recipe from the OAMC recipe book by Mimi Wilson and Mary Beth Lagerborg. My hubby's cousin and I decided we would take a Saturday and make a couple weeks of menus ahead of time and freeze to help her stretch her budget and save time since she has two little ones at home and works FULL time. I stumbled upon this recipe and thought I would give it a whirl.. I didn't think it would have the robust flavor that it does.. and it's now become one of my hubby's FAVORITE chicken dishes!
1/2 cup soy sauce
1/2 cup sugar
1 1/2 TBSP red wine vinegar
2 tsp Vegetable oil or sesame seed oil
1 small minced garlic clove
3/4 tsp ground ginger
1lb boneless, skinless chicken breasts
1 cup regular, uncooked rice
Now.. before I go any further.. remember I was telling you we were eating better?? I made a few adjustments... I used a LOW SODIUM soy sauce, I used SPLENDA instead of sugar, and I didn't have any red wine vinegar so I substituted with apple cider vinegar. I also doubled the recipe so I could have a second meal the next day.
Mix soy sauce, sugar, vinegar, oil, garlic to make marinade. Freeze Chicken in marinade in a 1 gallon bag. ( Obviously I didn't because we were eating it that night.. I made it first thing in the morning and let it marinade in the fridge all day)Here it is marinating.
When preparing to serve, thaw chicken. Pour chicken and marinade into a baking dish. Bake in a preheated 350 degree oven for 35 minutes. Prepare rice according to package directions. Serve Chicken over rice. Makes 4 servings
As you can see below.. I don't bake mine.. I grill mine even when it's -2 degrees outside.. because I LOVE the grilled flavor....
Another hint or *tip* I will tell you.. I bought my chicken breasts on sale so all this chicken cost me $5.00. I then took the thick chicken breast and sliced it in half length wise.. so I made one breast into "two".. which helps on the eating better and stretching your $$ worth. I served this meal with rice and sauteed veggies ( red onion, zucchini and summer squash)
The next day I took the left over chicken, rice and veggies and "fried" them up in a big skillet. I threw in a little bit of butter... the rice and some chicken bouillon and seasoned it up adding a smidge more salt and pepper... I browned it a little and then threw the veggies and cut up chicken into it to warm it up... It tasted FABULOUS and was quick and easy on a busy night for me!!
I didn't map out the TOTAL cost for the entire meal because I tend not to add in the cost of the soy sauce or any ingredient I have purchased to use several times... but with all the fresh ingredients the meal probably cost around $10... which averages out to $5.oo per meal.. and it fed 3 people with still a bit left over!